Korean Chicken Bowl with Avocado | Just A Pinch Recipes
Mix the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Put chicken in resealable bag with marinade. Marinade chicken for at least 1 hour and up...
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Ingredients
- 2 pound(s) chicken thighs, boneless, skinless
- 4 tablespoon(s) soy sauce
- 2 1/2 tablespoon(s) brown sugar
- 2 1/2 tablespoon(s) sesame oil
- 4 teaspoon(s) chili garlic sauce
- 3 clove(s) garlic, minced
- 1 teaspoon(s) ground ginger
- 1 1/2 cup(s) jasmine Rice
- 1 1/2 cup(s) coconut milk, unsweetened
- 1/2 cup(s) coconut water
- 1/4 teaspoon(s) salt
- 1 1/2 tablespoon(s) coconut oil
- 2 tablespoon(s) unsweetened coconut, shredded (optional)
- 1 bunch(es) green onions, chopped
- 2 cup(s) red cabbage, shredded
- 1-2 avocadoes, thinly sliced
- 1 cup(s) cherry tomatoes, sliced in half
- 2 tablespoon(s) black sesame seeds, toasted
- 1/4 cup(s) cilantro, fresh
- 1 lime, cut into wedges
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